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Zesty Breakfast Casserole

What we love about this recipe is how easy it is to make it your own. We like ours to be a bit spicy, which is why we use Andouille chicken sausage. To mellow it a bit, we use some diced red peppers and onions. If you prefer a mild sausage or a different kind of vegetable, you really can’t go wrong when you improvise!

Directions

In a skillet, heat the olive oil for a minute and add the onions. Cook for about five minutes, stirring frequently. Add the red peppers and continue to cook for another 5 minutes. Then add the sausages and heat. Meanwhile, whisk the eggs and milk together with salt in a bowl until well combined.

Butter the bottom of two pie dishes (or one 9 x 12 baking dish) generously. Lay the cubed bread along the bottom of each dish. Split the onion, pepper and sausage mixture among the two dishes and lay evenly on top of the bread. Divide the egg mixture equally and pour evenly in each dish. Press down with a spatula and then sprinkle 4 ounces of cheddar cheese on each. (If you would like the cheese to be mixed into your casserole, rather than on top, simply add to the egg mixture, combine and omit the last step.) Sprinkle one tablespoon of chives on top of each casserole. Bake for 20 to 25 minutes until egg mixture has set.

If freezing, cool completely, wrap well in aluminum foil and a layer of plastic wrap and freeze.

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.